The key to this Roasted Poblano Soup is getting creative with the garnish. Crema, cilantro stems, and a dash of acidity will turn it into something otherworldly. So good!
This soup is spicy! If you want a milder version I would recommend roasting all of the poblanos but only adding half or two-thirds of them to the pan to start with. Once blended, take a taste and if you want more heat simply add more poblano.
I used homemade stock with this recipe. Storebought stock typically has a higher sodium level so adjust accordingly.
Poblano size varies. I would suggest using 3-4 if they are larger, and 5-6 if they are smaller.
I used Valentina hot sauce to add a hint of acidity but there are lots of options for this: lemon/lime juice, vinegars, or your choice of hot sauce.
I tried this recipe with cream mixed into the soup but didn't like it as much. I preferred it when the cream was used as a garnish.